Breakfast muffins 3 ways

15 ingredients
6 servings
25 mins

Ingredients base

8 Happy Eggs, beaten

Salt & pepper to taste

Cheese & bacon

15g spinach, chopped

25g quality bacon, chopped and cooked

15g cheddar cheese or gruyère, grated

1 tsp chives, finely chopped

Mushroom & pepper

1/4 red pepper, chopped

25g mushrooms, chopped

1/2 spring onion, chopped

15g cheddar cheese or gruyère, grated

Pinch of smoked paprika

Sun-dried tomato & spinach

15g sundried tomato paste or sundried tomatoes, chopped

15g spinach, chopped

25g feta (optional)

Pinch of dried basil or oregano


1. Preheat oven to 180C / Gas 5.

2. Grease 6 silicone muffin cases.

3. In a bowl, whisk the eggs and season with salt and pepper to taste.

4. Divide the egg mixture between three bowls. Add the flavour variants to one of each of the bowls, and stir well.

5. Pour or spoon into the muffin cases.

6. Bake for approximately 12 minutes or until set and well risen.

7. Once cooked, remove from the cases and serve immediately.

Serving tip:

These breakfast muffins are just as tasty hot or cold.


Learn more about the health benefits of eggs